Summary

Ingredients

• 350 g pasta taliatelle
• 1 dash oil (olive oil)
• 25 g butter
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 1 large onion (s), very finely diced
• 250 g lentils, red, washed and drained
• 3 tablespoon tomato paste
• salt
• pepper
• 600 ml boiling water
• Parmesan

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Instructions

1. Cook the tagliatelle in salted water with a dash of olive oil until al dente. Drain, stir with the butter and keep warm. For the lentil sauce, heat the olive oil in a large saucepan and sauté the garlic and onions in it for about 5 minutes. Add the lentils, tomato paste, salt and pepper and pour in the boiling water. Bring to the boil and simmer for 20 minutes, stirring occasionally, until the lentils are soft. If necessary, heat the tagliatelle again for 2-3 minutes and serve with the lentil sauce and grated Parmesan.